Quark Potatoes

• 1-1/2 pound Baby Yukon Gold Potatoes
• 8 ounces, weight Quark Cheese (can Use Sour Cream Or Ricotta Instead)
• 3 Tablespoons Chopped Chives
• 3 Tablespoons Chopped Parsley
• 1 Tablespoon Chopped Tarragon
• 1 Tablespoon Chopped Dilled
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Freshly Cracked Black Pepper

1. Start with a pot of cold water. Add in the potatoes and bring to a boil over high heat. Cook for a total of 25 minutes, including the time it takes to come to a boil.
2. While you're waiting for the potatoes to boil, mix the cheese, herbs, salt and pepper in a large bowl, cover with plastic wrap, and place in the refrigerator.
3. When the potatoes are fork tender, drain the hot water off, and add cold tap water into the pot with the cooked potatoes. Let them sit for about 5 minutes until the potatoes are cool.
4. When the potatoes have finished cooling, drain them well, place on a clean towel, and dry them by hand. Place the potatoes in the herb mixture, and toss until well coated. Cover with plastic wrap, and chill for an additional 1-2 hours, until completely chilled, then serve!

potatoes, sour cream, chives, parsley, tarragon, salt, freshly cracked black pepper

Taken from tastykitchen.com/recipes/sidedishes/quark-potatoes/ (may not work)